Vis/NIR spectroscopy technique for determination quality attributes of tomato fruit

2005 ◽  
Author(s):  
Yong He ◽  
Xiaoli Li ◽  
Antihus Hernandeza ◽  
Annia Garciaa
Keyword(s):  
Tomato Fruit ◽  
Nir Spectroscopy ◽  
Quality Attributes ◽  
Spectroscopy Technique

Nondestructive Quality Evaluation of Tomatoes

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 544c-544
Author(s):  
A. Hakim ◽  
A. Purvis ◽  
E. Pehu ◽  
I. Voipio ◽  
E. Kaukovirta
Keyword(s):  
Quality Evaluation ◽  
Tomato Fruit ◽  
Quality Attributes ◽  
Internal Quality ◽  
Attractive Alternative ◽  
Fluorescence Techniques ◽  
Nondestructive Quality ◽  
Alternative Techniques ◽  
Evaluation Techniques

Both external and internal quality of fruits such as tomatoes can be evaluated by different methods, but all most all of the methods are destructive. For this reason, there is a need to reassess some of the alternative techniques. Nondestructive quality evaluation is an attractive alternative. The principles of different nondestructive quality evaluation techniques such as optical, physical, and fluorescence techniques applied to tomato fruit is explained. Successful application of these techniques that could be used for evaluation of different quality attributes are illustrated. The advantages of nondestructive quality evaluation techniques are that they are very fast, easy, labor- and time-intensive, and inexpensive. These techniques could also be useful to evaluate the quality of other vegetables.

Effects of brassinosteroids on quality attributes and ethylene synthesis in postharvest tomato fruit

2015 ◽  
Vol 100 ◽  
pp. 196-204 ◽  
Author(s):  
Tong Zhu ◽  
Wen-Rong Tan ◽  
Xing-Guang Deng ◽  
Ting Zheng ◽  
Da-Wei Zhang ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Quality Attributes ◽  
Ethylene Synthesis

Effect of hyperbaric treatments on the quality attributes of tomato

2012 ◽  
Vol 92 (3) ◽  
pp. 541-551 ◽  
Author(s):  
Bernard Goyette ◽  
Clément Vigneault ◽  
Marie Thérèse Charles ◽  
Vijaya G. S. Raghavan
Keyword(s):  
Weight Loss ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Hyperbaric Treatment ◽  
Acid Ratio ◽  
Significant Difference

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

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